Herbed White Bean and Sausage Stew

Name: Herbed White Bean and Sausage Stew
Total time: 2 min
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for serving; 1 pound sweet Italian sausage, sliced 3/4-inch thick; 1 tablespoon tomato paste; 1/2 teaspoon ground cumin; 2 medium carrots, finely diced; 2 celery stalks, finely diced; 1 onion, chopped; 2 garlic cloves, finely chopped; 1 pound dried great Northern beans, rinsed and picked through; 2 teaspoons kosher salt, or to taste; 2 thyme sprigs; 1 large rosemary sprig; 1 bay leaf; 2 teaspoons balsamic vinegar, plus more for serving; 1/2 teaspoon black pepper, plus more to taste

5.0

(2.8k)

cooking.nytimes.com

Your recipes

Total: 2 hours, 30 minutes

Servings: 7

Cost: $10.31 /serving

Author : Melissa Clark

gluten free sausage white beans

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

Step 2

Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.

Step 3

When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Top similar recipes

Curated for you